Tecnología en Gastronomía

Permanent URI for this collectionhttp://172.16.0.136/handle/123456789/41

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Aprovechamiento de la cholupa en mixología molecular
Montealegre Perez, Adriana; Suarez Leiton, Jorge Andres; Tauta Posada, Jefferson David; Ramirez, Ivan Antonio
This research-grade work has been developed for the purpose of taking advantage of the fruit of the Cholupa in molecular mixology. For this we had to make a diagnosis in which we could identify the habits of fruit consumption and the knowledge of the fruit of Cholupa in which a questionnaire of fourteen questions was applied to the students of fourth and fifth semester of technology in gastronomy of the Uniagustiniana University. Subsequently, it was necessary to standardize the recipes of the cocktail preparations to identify costs and the molecular techniques for the elaboration of the cocktails, in which the use of vodka liquor concentration Finland was determined in which it managed to keep the flavor of the pulp of Cholupa precise. Finally, five cocktails were obtained with nine standard recipes, emphasizing that the cookbook includes photographs of them and it is necessary to prepare them.
Aprovechamiento del chachafruto (erytrina edulis) en la obtención de bebidas fermentadas y alimentos complementarios
Espitia Vaca, Angie Vanesa; Martínez Cruz, Mayra Alejandra; Martínez Vaca, Juan David; Sanz Morales,Eileen Chiquinquirá
The present work focuses on analyzing the milk extraction of chachafruto dairy drink of vegetable origin and obtaining dairy products such as the fermented beverage of vegetable origin, the cut of chachafruto and a residue to make a chachafruto granola of the same extraction of the "chachafruto" own from the tree "Erytrina edulis" and in turn the application of said products in the same line of dairy products; in order to expand the uses that are given to this plant; on the basis that its use is commercialized in large quantity; in the same way explain in a descriptive way the elaboration, concentration and final obtaining of each one of the products for the gastronomic industry. Its subsequent uses, methods of employment together with the detailed standardization of exhaustively its components and its benefits to a healthy diet, physical-chemical behavior, stability against time and temperature factors; finally the project develops and analyzes the viability of the inclusion of four products obtained from the chachafruto within the gastronomic field.
Aprovechamiento del fruto del pepino dulce por medio de tres productos en el área gastronómica
Calderón Barragán, David Alejandro; Garzon Quintero, Diego Felipe; Vargas Lopez, Christian Camilo; Lopez Garzon, Carlos Alberto
The objectives set for the research work were 4 in which they appear, physicochemical characterization, elaboration of base products, application of these in gastronomic preparations and evaluation by tasting them in the population of study. According to these, an exploratory and experimental research was developed, where methods were used such as firmness in the physical-chemical part, cooking of the sauce, coverage and the filling as base products. The application was made in 7 gastronomic preparations that were evaluated by the study population showing that the filling had better acceptance and in Regarding preparations, the barqueta had the best value in texture and flavor. We conclude then that the sweet cucumber was used 100% and you can encourage your knowledge and use.
Aprovechamiento gastronomico de la cascara del cacao
Gutierrez Garcia, Andrea; Lopez Barrera, Juan Sebastian; Lopez Barrera, Juan Sebastian
This project is focused on the use of raw material, where the main product is the fruit of cocoa, from which the shell is derived, considered as an organic waste, and the seeds from which the chocolate is obtained; the elaboration of different food products has been proposed from the shell, and this is where our project offers added value; it consists of using an organic waste in basic food products such as flour and pulp processing, and their respective implementations in gastronomic preparations assuring their quality; In this way, in the future, when the project is already established and standardized, it can finally be applied to food safety based on the production of natural, safe and nutritious products.
Aprovechamiento gastronómico del Mapuey Morado
Ocampo Rodríguez, Charly Andrey; Clavijo Villamil, Andres Felipe; García Parrado, Juan Camilo; Pedraza Gómez, Mabel Karina; Garavito Najas, Jenny
After performing the tests with different temperatures and time lapses, a satisfactory dehydration was achieved to achieve optimal storage and preservation of the product, this was done due to the scarcity of the raw material, in this case purple mapuey, with the dehydrated adequate, a series of tests was initiated for its later application in gastronomy. Realized these tests it was decided to implement the mapuey in forms of plates, scales and flour, with these sub products derived from the original dehydrated, which was in sheets, it was possible to prepare cigarette paste, mixture for the elaboration of creps, mixture for the instant elaboration of puree and the flakes can be used as decoration in the confectionery.
Bayas de Sauco como Ingrediente en la Gastronomia
Baracaldo Jimenez, Maria Fernanda; Lopez Garzon, Carlos Alberto
Much of the population over time has lost interest in their diet. They are only paying attention to the value of the products that go to consumption and that have a pleasant flavor for the taste of them. It is highlighted that there are still people who investigate and their diet is in rich and nutritious processes.
El Cacay en bebidas funcionales y su uso gastronómico
Garcia Urrea, Lili Johanna; Martinez Tamara, Ferney Eduardo; Dix Sotelo,Diana Isadora
The Cacay is one of the most promising spices of Colombian agriculture, it is a nut rich in nutrients and antioxidants, which with the help of retinol that it also has, can improve aspects of the skin. In turn, with the high protein content, it is a good source of food, direct or processed.
Consumo local del vino del trópico producido en Villa de Leyva, Boyacá
Cifuentes Ortiz, Freddy Santiago; Manrique Garzon, David Felipe; Garavito, Jenny Zorayda
The main objective of this project is to characterize the dynamics of local consumption of wine manufactured in Villa de Leyva, Boyacá-Colombia, collecting theoretical, historical, geographical and conceptual information; With the support of field trips, visits to libraries to obtain evidences that allow us to sustain in a clear and concise way the general objective of the project.
Desarrollo de productos alimenticios con aplicación culinaria a partir de la guayaba agria (Psidium araca)
Alfonso Diaz, Angie Dayanna; Barreto Quesada, Lorena Kattyusca; Guerrero Burgos, Maria Elia
In the following project of degree it was sought to implement gastronomically the sour guava (psidium araca), an exotic fruit from the Colombian Caribbean area, which has little familiarization in the interior of the country. Two base products were made, which were marmalade and sauce, from the latter they made three additional variations for their gastronomic application and demonstration culinary of the sour guava base sauce; as a result, the aniseed sauce, obtained higher acceptance with 95%, followed by cherry bomb sauce with 85% and the gemmer sauce with a 75%, these results allow us to deduce the viability of marketing the food products derived from sour guava that could in turn allow the exploration of recipes, the promotion of fruit consumption and, collaterally, the knowledge of the same beyond the Caribbean Region of Colombia.
Deshidratado de vainilla Cribbiana del corregimiento de Coquí (Chocó) en preparaciones de repostería tradicional y de vanguardia
Pardo-Moreno, Nicolas; Silva-Rubiano, Luisa Fernanda; López Garzón, Carlos Alberto
In the township of Coquí (Chocó) the vanilla species (Cribbiana) was found, of which there is no report of its gastronomic use and its organoleptic characteristics (aroma and flavor) are very similar to the Vanilla planifolia species, which is the most commercialized in the world. Artificial vanilla is widely used and this has caused loss of crops, constantly changing the price of natural vanilla on the market. This research project sought to develop a dehydrated Cribbian vanilla (using two different equipment) and apply it to traditional and avant-garde pastries. In each of the equipment, variables such as temperature, time and yield were controlled. The first equipment used was a Rational industrial oven, where it was dehydrated at 65 ° C, for 5 hours and 40 minutes and a fruit yield of 20.98%. . The second equipment was a conventional oven (natural gas), where temperature was controlled by means of an electronic punch thermometer (started at 55 ° C - end at 65 ° C), for 3 hours and has a yield of 17.5%. For its application, dehydrated was used as a base product in the following traditional recipes (vanilla ice cream, rice pudding and curuba semifreddo) and avant-garde (1) mango foam with vanilla (siphon) and (2) mango caviar with vanilla (spherification)), where finally, sensory characteristics such as color, aroma, texture and flavor were evaluated in a population sample of 20 people, with an acceptance percentage of 72% in flavor and 50% in aroma.
Elaboración de producto tipo snack a partir de intestino delgado de res
Pake-Silva, Camilo Andres; Venegas Romero,Galo Ariel
This project describes the methods that have been used to encourage the consumption of small intestine "chunchullo", based on previous research. Small intestine It is a viscera that little is consumed by the young population (16 to 23 years of age), becoming more than in a food that is used in the daily routine, in an organic waste. Thus, This research seeks to provide more information that allows you to understand the reason for your low consumption and thus find subsequent solutions with which you can increase its consumption To do this, first, he deepened about where this food comes from thus investigating the functionality of the small intestine in the digestive system of the cow and the pig in life, and its different uses and cooking methods to transform this raw material. Second, knowledge was gained on how to transform it correctly to take advantage of its nutrients and organoleptic properties, and make this a harmless product following the norms found that govern the handling and traceability of this raw material from its extraction until its transformation, thus giving more basis for the creation of a product made of this raw material with which its consumption can be encouraged. To achieve the above exposed, data collection tools were used as surveys conducted the which were analyzed and taken as a basis to propose ways of exploitation.
Elaboración de productos a base de Borojó (Borojoa patinoi) y su aplicación en culinaria
Ayala Fernández, Breyner Stiwar; Gonzalez Moreno, Julián David; Cruz Garzón, Andrés Felipe; Guerrero Burgos, Maria Elia
In this project is the development of an investigation that argues the possibility of making sweet sauce, hot sauce, sandwich and gummies based on borojo pulp (Borojoa patinoi) with their respective acceptable characteristics according to the regulations in force in Colombia. Different investigations were studied about the characteristics of Borojó; its composition, culture, properties, characteristics, among others, to give a scientific and conceptual basis on the generalities of the fruit and its future applications in the culinary. Subsequently, some research projects carried out previously were analyzed and the possibility of carrying out similar products with borojó pulp was analyzed.
Elaboración de productos cárnicos, Cabano y Jerky de sabores, a base de carne de equino.
Ballesteros Mejía, María Alejandra; Cruz Briceño, Diego Fernando; Torres Giraldo, Jessica; Vanegas, Galo Ariel
The principal aim of the present investigation was to elaborate meat products based on meat of equine, where the raw material was obtained of the plant of sacrifice " The Crystals " located in the municipality of Mosquera, Cundinamarca, supported by the INVIMA like plant of benefit with classification the IInd and legal in force regulation, later they were elaborated cabano and jerky of flavors then to be applied in preparations of warm kitchen as: empanadas, marranitas, plugs, Spanish lids, pastas, salads, Spanish rice (honeyed rice), got bogged down rice, Frijolada and breast of chicken. To evaluate the products and his applications realized surveys it brings over of the acceptance of the products base (cabano and jerky of flavors) in a trained palate, semi trained and not trained. Thinking that this product would be consumed often obtaining a high level of acceptance. Equally, on having realized descriptive surveys on the gastronomic preparations one concluded that the most accepted samples were the pies (cabano) and the nachos (jerky). To conclude, the meat of horse was accepted satisfactorily by the evaluated population and by means of royal information a qualit investigation was realized.
Elaboración de productos saludables enriquecidos con semillas de sésamo, auyama y girasol
Gonzalez Rojas, Andres Julian; Grey Sierra, Edinson; Pinilla Espitia, Tatiana; López Garzón, Carlos Alberto
In this work we seek to investigate the elaboration of special products made with sesame, sunflower and sunflower seeds, where research was carried out on this type of seeds, which is known as the consumption risks, their easy obtaining, norms and laws that governs its consumption and the data that affects as owner of the product. A survey of possible acceptance of the products was made and its verification was carried out in March the production of several products. An organoleptic test of these was given. The analyzed data suggested changes and perspectives of tastes of possible consumers. The feasibility of products made with seeds as they are today, is an option to change the lifestyle of those who want it.
Elaboración de un encabezado a partir de la fermentación del mucilago de cacao y aplicaciones gastronómicas.
Kouacou, Adjron Emmanuel Eschyle; Morares Posada, Nelly Bibiana
Cocoa being a product in full development in Colombia represents an economic contribution in the agricultural sector. It also generates an environmental problem and probably Phytophthora cacao, which destroys the ears and berries by putrefaction, generating losses from farmers. Due to the nonuse of its organic waste and therefore its discarding in nature. Due to the above, this project aimed to make a fortified wine from the fermentation of the cocoa mucilage and implement it in a gastronomic application.Being a usable residue of the transformation of the berries in the production of the chocolate, the mucilage was employed as raw material of the base product (fortified wine), for this one was required first, a fermented beverage and second, a distillate which was added in the Previous drink to fortify it. For the validation and acceptance of the final product, a sensory analysis was performed in a sample of 50 fifth and sixth semester students of the Technology program in gastronomy of the university Augustinian, Tagaste headquarters, Night Day and 7 professors of Mixology and Oenology. As a result, the base product was accepted and validated by the study population and by the results of the surveys (exploratory and sensory analyses) of the study population, it was possible to make a pairing and implementation in the food industry. of 7 pairing plates 5 were a success with an average of 70% excellent, 30% good and 5 applications 3 have been relevant and accepted with 80% excellent.
Elaboración y aplicación de productos culinarios a base de la carne de conejo del criadero: granja cero, Sesquilé, Cundinamarca
Sanchez Hamon, David Felipe; Pulido Rojas, Andrés Ricardo; Garavito Najas, Jenny Zorayda
We want to generate an impact on meat consumers in Colombia given that many people are concerned about long and short term diseases, the consumption of beef and pork, teach them to value rabbit meat as it is low fat meat. which tells us that it does not give us cholesterol. We want to show the Colombian consumer that the other meats are equal or even better than the meats that they usually eat, the rabbit meat with which we are going to work is from an animal fed almost entirely with organic products, which makes this animal be more "natural" and your contributions to the body are better. During our investigation we could observe the reactions of the people in front of the questions generated on if they would like to taste the meat or products based on this meat; we obtained a result of high acceptance given that we seek to generate a beneficial product for the consumer given that the rabbit meat provides a high amount of protein for the little that it reflects. During the exploration of resources to obtain quality rabbit meat, we opted for the "Experimental Zero Farm" rabbits, whose handling of rabbits attracted our attention because they have a quite natural breeding and care process. rabbits enjoy a remarkable health and are taken advantage of in their entirety including their excrement for the manufacture of fertilizer.
Estrategia para incentivar el conocimiento y consumo de la oferta de café colombiano en la localidad de La candelaria-Bogotá
Perez Ortiz, Lucas Santiago Mateo; Escobar Roa, Nicolas; Ramirez, Ivan Antonio
This document refers to the analysis of the offer of Colombian coffee in establishments located in the neighborhood of La Candelaria-Bogotá. The purpose of the project is to identify, analyze and solve the variables that affect the supply and demand of Colombian coffee in establishments located in the town of can promote and thus generate a strategy that encourages the consumption of Colombian coffee in this location. Identifying and solving variables such as variety, quality, price, among others, the objective is to assess the state of internal consumption in this sector and use that information so that the people of the world adopt the results as an acculturation plan in which they can identify the variables and their relationship with the supply of Colombian coffee in the town of La candelaria.
Evaluación y optimización culinaria del menú fundación Acogiendo la sabiduría centro de atención especializado para el adulto mayor
Forero Baza, Laura Michell; Garavito Najas, Jenny
Non-profit foundations offer support and welfare to the elderly. Which are in a state of vulnerability, providing adequate social welfare. This project seeks to implement the honey of food type (porridge), which facilitates its consumption. for adults of the third age, who seek to improve their quality of life taking into account the The nutritional values they need based on their age. To develop this project, a study was made on the menu that is offered. In the foundation (headquarters of the specialized wisdom center for adult mahyor). When age was taken into account, the diseases they present and the food they receive. daily. At the end of the project, it was possible to implement a good use of good food, where I made them a menu, along with a recipe book, since it had a good acceptance and impact on the food. Type of honey for older adults of this foundation. Keywords: well-being, vulnerability, honey-type foods, nutritional values.
Hoja de ortiga (urtica dioica) fresca y deshidratada en preparaciones gastronómicas
Pineda Cuevas, Andres Felipe; Rojas Lopéz, Medardo Andres; Fandiño Beltran, Sergio David; Lopez Mejia, Natali
Because the nettle has been used as a medicinal plant and has not been used in the gastronomic field, this research project was carried out in order to determine the temperature (38, 50, 66 and 80 ° C) and time (5, 10 , 15 and 20 min) of drying in the sensorial properties of dehydrated nettle (color, smell, taste and texture) and apply it in dry and fresh state in various gastronomic preparations.
Identidad de Garagoa, Boyacá: sumercé, venga y conozca
Fonseca Rodriguez, Karen Ximena; Gutierrez Roa, Maria Geraldine; Hernandez Mora, Daniela; Ortiz Riaño, Nicolás; Dix Sotelo, Diana Isadora
Since Garagoa is considered one of the most fertile land municipalities because of its facility to adapt the products to its changing climate and because of the importance that is given to corn in this region, we decided to focus on this region (Quintero, 2014) Based on readings we can see that Garagoa in its entirety is characterized by beautiful landscapes, culture, cuisine and history, which leads us to have a gastronomic focus for the delights of Garagoa such as corn bread and garullas among other recipes that we will see through project development (González, 2016). Starting from the idea of highlighting some of the recipes, culinary customs, tradition and history we will make a tour of Garagoa doing surveys, interviews and consultations, we will go through some of the steps that the people of Garagoa often perform, such as visiting the square on Sundays, going to the main bakeries of the sector, in order to find out why the king of corn is said to Garagoa, the surrounding stores will contribute to gather a bit of history, typical and new restaurants aim to highlight a culture and tradition through their dishes; we will see its evolution that has left in the past the small houses to build buildings of three to four floors where there was a facade of old colonial buildings. (Quintero, 2014) Based on the opinion of the researcher of the real Spanish cooking academy, Almudena Villegas Becerril: "the union of the gastronomic sector with the government and the academy is important, in favor of the kitchen, I know the food of France, England, Spain and none has as much versatility, colors, smells and flavors as the Colombian one. to generate a world-class tourism industry with these recipes, in addition to selling us the added value of dancing, singing and costumes, which is wonderful ". We will generate our own opinion of the importance of typical gastronomy, techniques and why keep them current as time goes on, not only because Garagoa is a beautiful place but also because it has a great potential for tourism, culture and gastronomy. (SENA N., 2015)

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